Barbecue Spaghetti Squash “Pulled Pork” Tacos

Less than 1 hour

6

You know that spaghetti squash is a great substitute for pasta, but you'll be amazed to taste how delicious and satisfying it is as a taco filling. No, really! Sautéed onions, tomatoes, and barbecue sauce add savory, sweet, and smoky flavors to this twist on pulled-pork tacos. Eating gluten-free? Our friends at Sonima have a great BBQ you can use if you’re in the mood (and have time) to DIY. And check out their of this taco recipe to see just how easy they are to make.

15 Ingredients

2 large spaghetti squash, halved, seeds removed

2 tablespoons coconut oil, divided

2 tablespoons cumin

2 large sweet onions, sliced

1 small head red cabbage, shredded

1 small jicama, julienned

1/4 cup apple cider vinegar

Sea salt

1 roasted jalapeño pepper, chopped (optional)

1 can (32 ounces) organic whole, peeled tomatoes

1 cup barbecue sauce

Pepper

12 6- or 8-inch corn tortillas

1 bunch cilantro

3 limes, wedged

Nutrition Facts

For 1 serving out of 6

Calories416

Protein9 g

Carbs84 g

Fiber16 g

Sugars37 g

Sodium1553 mg

Fat8 g

Saturated4 g

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Directions

Preheat oven to 375 degrees.

Rub squash flesh with 1 tablespoon coconut oil and sprinkle with cumin. Place face-down on a baking sheet and cook in the oven for 35 to 40 minutes until easily pierced with a fork.